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• W2980687398 abstract "Nanostructured coatings made with chitosan (100%Q), alginate (100%A) and blends of 50%Q-50%A; 90%Q-10%A and 90%A-10%Q, were added with (1%v/vgel) of nanoZnO and applied to guavas (Psidium guajava L.). After the coating application, fruits were stored for 15 days at 21 ± 1 °C and 80 ± 2% RH. To determine the effect on ripening process, fruits were submitted to water loss, texture, color, rot index, and physic-chemical assays. The results showed that coatings are able to prevent rot appearance in every sample, corroborating with the antibacterial action of nanoZnO. Coatings made with alginate and 90%A did not delay the maturation process, however, chitosan matrices (100%Q or 90%Q) protected fruits against excessive mass loss and retarded physic-chemical changes related to maturation. The experiment or study showed that it is possible to extend guava shelf life with ZnO nanostructured coatings with 100%Q or 90%Q-10%A for up to twenty days versus seven days of uncoated fruits." @default.
• W2980687398 created "2019-10-25" @default.
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• W2980687398 date "2020-03-01" @default.
• W2980687398 modified "2023-10-01" @default.
• W2980687398 title "Antimicrobial active edible coating of alginate and chitosan add ZnO nanoparticles applied in guavas (Psidium guajava L.)" @default.
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• W2980687398 doi "https://doi.org/10.1016/j.foodchem.2019.125566" @default.
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